Show 7 WHAT to EAT and WHY WHY C. C Houston Goudiss Describes Some of the Functions of Vitamin Reports Bt-Reports BI Reports Recent Discoveries of Its Relation to the Gastro Intestinal Gastrointestinal Intestinal Tract By Dy C. C HOUSTON GOUDISS PERHAPS no more dramatic chapter has ever been written in the history of nutritional science than the tlc discovery of t the he chemical structure of the vitamin now note known as Bt B and its artificial synthesis Inasmuch as a deficiency of this lids vitamin may have havo extremely extremely extremely ex ex- reaching far effects upon human health and happiness happi happi- r ness It Is important that every homemaker should learn S' S something of its functions 4 its Us characteristics and Its I I sources I The Anti Substance Vitamin B Bi is known to prevent a and to cure a nerve disease called culled b beriberi The disease was known in Ancient An Anent d clent ent times limes in the Orient It occurred occurred occurred oc oc- oc- oc in other countries during the Nineteenth cen cen- tury And even In Inthe Inthe inthe the Twentieth century cen tury fury some of the British troops stationed stationed sta sta- in Mesopotamia Mesopotamia Mesopotamia tamia and the Dar Dan Dardanelles Dardanelles dandles during the World war came kept down with the dis dis- ease Even before this vitamin was Identified a European European European Euro Euro- investigator was seeking to determine why a small portion of r milk added to a diet containing protein fats carbohydrates and minerals successfully nourished individuals who did not enjoy good health when the milk was omitted Chemical Identification Many investigators sought for years to fathom the secret of this mysterious substance After long research by many distinguished investigators two Americans reached a milestone in inthe inthe inthe the history of nutritional science when they discovered the chemical chemical chemi cal structure of vitamin B Ba and learned how to synthesize it it A Regulator of Body Processes In the course of their work with vitamin B Bi nutritional scientists have discovered many other important im important im- im functions of this vitamin It has bas been determined that this substance is essential to Co growth and that Chat it Is also necessary to promote normal appetite Laboratory Laboratory Labora Labora- tory Cory experiments with animals revealed revealed re reo re- re that when fed ted upon a diet lacking vitamin BI B the animals lost their desire for food and refused refused refused re re- fused to eat until the vitamin was restored to Co their diet There is also some evidence that Chat vitamin B Ba Is necessary for forthe forthe forthe the maintenance of normal muscular muscular mus muse cular tone of the large intestine Aids Gastro Gastro Tract Chemical studies on 75 patients led one investigator to conclude that a continual slight shortage of vitamin B leads to definite changes in the motor and secretory secretory secre secre- tory mechanism of the gastrointestinal gastrointestinal gastro in tract There is also evidence that the vitamin B Bi Ba requirement increases with the rate of growth and with increased energy expenditure For this reason active working workingmen men and women should be amply supplied with this vitamin and growing children should also have generous quantities Further investigations are now in progress and it is quite possible possible possible ble that many significant new facts will be unearthed in the near future In the meantime there Is enough evidence to warrant the belief that the absence of vitamin Hi Br results In cellular alteration Inthe in inthe inthe the nervous system intestine pancreas stomach salivary glands liver and other tissues The whole power of f the body to resist Infection appears to be decreased de de- de creased This Is especially true in the Intestinal gastro tract probably probably probe ably owing to the action of the bacteria on Its Us passage through the Impaired alimentary tract Some Peculiarities of This Vitamin Vitamin B Bi Ba is soluble in water For this reason a large percentage percent age of it may be bo lost if it the water in which a food is soaked or cooked is discarded Other ways in which this precious vitamin is lost are through refining cereals too highly or when the natural acidity of a food is lowered by bythe bythe bythe the addition of an alkali Preventing Vitamin B Bl BI Deficiency It has been suggested that the health department of every village village vil vil- lage town and city should not be content with protecting the local community against infectious diseases diseases dis dis- eases cases but should be equally militant mil in endeavoring to safeguard its people against the dietary deficiency de do diseases which have been discovered through the recent advances ad vances in nutritional knowledge That Is because many people who can tan easily afford the foods that furnish vitamin B IJ are consuming consuming con con- suming suming- a diet deficient In this respect re reo re- re This unfortunate situation may arise because they believe that their customary diet Is ade quate Or they conclude that appetite appetite appetite ap ap- ap- ap petite Is b a reliable guide to the meals that should be consumed Sources of Vitamin B BI Investigation has established that foods yielding a good amount of vitamin B Bi Ba include bran milk eggs bananas orange juice carrots car rots spinach and cabbage One of Americas America's outstanding nutritional scientists has stated that foods can be made to provide tho the necessary daily dally requirement of vitamin B Ba if halt half of the needed calories are taken in inthe the form of fruits vegetables milk and eggs and if at least halt half of the breads and cereals consumed are taken in the whole grain form This suggests the Che advisability of or adding add ing lug some bran to muffins waffles wames and other quick breads when they are intended for the dietary dietary- of normal Individuals The same procedure can likewise be followed in serving hot bot or cold cereals Another distinguished authority holds that adequate amounts o of vitamin B can be furnished at a alow alow alow low cost if the homemaker will win utilize larger quantities of the whole grain cereals and legumes If It the calories supplied by these thes foods are not desired desired desired-as as when one is endeavoring to avoid gaining gaining gain gain- ing weight weight vitamin vitamin B B. B may be obtained from suitable quantities quant of bran and the germ of the grain Foods That Help Promote Regularity In addition to providing vitamin B BI which helps to serve as a sor sort of intestinal tonic bran and man many fruits and vegetables help to ad add cellulose or bulk to the diet Their fibrous brous framework is a great aid aidin in n promoting regular health hab- hab Its ts Some foods are richer than oth oth- era ens rs in cellulose or bulk Good sources of this substance being notably bran whole grain cereals most raw fruits dried fruits such as prunes figs and raisins raw vegetables such cooked vegetables bles iles as onions and leafy greens and legumes that is dried beans and peas These foods therefore have a definite place in the dirt diet of nor nor- normal normal mal anal Individuals The homemaker should see to it that they are in included In eluded regularly in her dally menus If II that task is performed faithfully faithfully faith faith- fully It should help to develop a healthier and more vigorous race I Questions Answered I Mrs B. B T T. T Yes L.-Yes L. L Yes you are correct cor cor- All kinds of flesh food furnish furnish furnish fur fur- nish protein and usually they also contain fat The amount of fat however varies with the cut and with the kind of animal from which it was obtained Many flesh foods have more fat than full cream Mrs 1 T. T A. A It A.-It If a year year old old Infant receives a quart of milk daily dally he ha should obtain sufficient protein calcium phosphorus and vitamin A to meet his requirements He lie will likewise receive substantial amounts of vitamins B Band and G but ho needs a supplementary source of vitamin C. C c. C fr O C. C 1838 39 |